Culinary Cues

MARCH 3, 2021

The hope was that by doing more, working harder and longer, making more complicated menus, and pushing the envelope of creativity the restaurant industry would rise up to new levels of success. Well, to a significant degree chefs have been working on blind faith for decades. ” -Danny Meyer – Union Square Hospitality.

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Culinary Cues

OCTOBER 27, 2023

Chef centric operations know that philosophical connections with producers and vendors is essential when building their menus. This involves, first and foremost, the decision regarding who to hire as chef and sous chef and the level of control this person will be given. Emotion is far less of a driver in these operations.

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Social Hospitality

OCTOBER 10, 2023

This article seeks to answer that question by diving deep into this exciting phenomenon. They utilize diverse brand offerings Multiple virtual restaurants can coexist within a single kitchen, offering a distinct menu and cuisine. This approach lets restaurants “pool” their menus to diversify their offerings.

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Culinary Cues

AUGUST 21, 2023

Chef/restaurateurs like Charlie Trotter and later – Thomas Keller, Grant Achatz, Dominique Crenn, Daniel Boulud, and Gary Danko began offering seven or more course “tasting menus” – a new phenomenon in America. Paired with wines these menus sold for hundreds of dollars taking three or more hours to consume.

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Aaron Allen & Associates

AUGUST 23, 2019

How to Launch a New Menu Successfully Every great restaurant turnaround has started with a menu, working from the inside out. Yet, new menu launches are often relegated to junior teams and mired in committee consensus. In actuality, new menus affect every facet of a restaurant company — from food costs to company culture.

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Culinary Cues

FEBRUARY 10, 2024

The next day comes around with the normal hectic start including placing orders, taking reservations, finding replacements for absent employees, and making changes to that evening’s menus. When closing time comes around, the cobwebs are still there. It’s not hard, but it is relentless. Think about it and act.

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Uniforms Small Business Dine-in Training 360

Culinary Cues

MAY 3, 2023

With menus the focus is, and always has been, on the protein, the center of the plate. Where we fall short is in the details of that menu, the complements, the “tag along” ingredients. I remember reading an article about a studio drummer by the name of Bernard Purdy who has played on more records than you can count.

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Culinary Cues

JUNE 14, 2022

Indications are these challenges are larger than was originally thought putting added pressure on restaurant menus. The future of independent restaurants lies within the scope of understanding this and building menus and teams that focus on the right direction. Over 700 articles). PLAN BETTER – TRAIN HARDER.

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Culinary Cues

NOVEMBER 10, 2023

Maybe restaurants can start by posting who is responsible on prep sheets, organizational charts, in newsletters, or even on menus. What if we start with that simple question: “Is this the best you can do”? Maybe we need to spend more time recognizing people in simple, let bold ways; ways that allow them to feel significant.

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Culinary Cues

DECEMBER 30, 2022

Here are eleven to consider: COMMIT TO LEARNING: Read articles, food history books, professional cookbooks, stories of chefs with their words of wisdom (see list at end of this article), volunteer to work with accomplished chefs after hours, ask for additional responsibilities that provide a chance to learn something new.

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Culinary Cues

JULY 15, 2022

Most of the articles we read point to the pandemic as the culprit as well as the centralization of processing ownership. They impact and will continue to impact menus, the skills of cooks, menu pricing, and an already meager profit margin. The questions are: “what are you going to do about it?

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Culinary Cues

APRIL 23, 2023

Chef’s study the proteins they use, respect the animal, and understand how the animal is raised. [] HAVE YOU EVER PLANNED A MENU TO SUIT THE NEEDS OF A PARTICULAR CLIENT: Sure, you know how to produce the dishes you have prepared in the past and have worked with dozens of menus before. If not, then allow this to serve as a roadmap.

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Culinary Cues

AUGUST 22, 2022

The restaurants in this storyline boasted menus that changed nearly every day depending on what could be found in local open markets and from friendly farmers and those who raised livestock. More than 800 articles and short stories on kitchens & restaurants. That was it! PLAN BETTER -TRAIN HARDER. Harvest America Ventures, LLC.

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Seating Front of House Back of House Cash Management 442

Future Food

MAY 21, 2019

Supermarket Trends Target Café & Dining Menus. This notion is aptly depicted in Penny Flanagan article, ‘Dear cafes, you can do better’ Melbourne Age (May 20 2019) , describing her current local cafe search for a great cafe as ‘journey of disappointment’ as she ‘bounced from one unsatisfying cafe to the next.’.

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Culinary Cues

JULY 31, 2022

That’s a load of negativity to digest – no wonder the title to this article makes some people believe that it’s true. For the Chef and Manager: Are you willing to look at menus differently? Are you willing to accept smaller menus because of this? We all need to listen, analyze and change – are you willing?

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Culinary Cues

DECEMBER 3, 2022

We review the bakery components on the special menus for the day and typical inventory of baked goods for restaurant service. The evening sous chef took the lead in the kitchen while I returned to the office to build menus for the three-day conference next month, process invoices, and put in more work on next year’s budget.

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Perfect Daily Grind

AUGUST 16, 2022

One of the most prominent examples is the pumpkin spice latte (popularised by Starbucks) which is now found on menus in specialty coffee shops throughout autumn and winter. I spoke to two coffee shop owners and a head barista to better understand what goes into designing an autumn menu. Why have a seasonal menu?

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Culinary Cues

SEPTEMBER 29, 2022

Over 800 articles about the business and people of food). Trotter once said: “I have always looked at it this way: If you strive like crazy for perfection – an all-out assault on total perfection – at the very least you will hit a high level of excellence, and then you might be able to sleep at night.”. PLAN BETTER – TRAIN HARDER.

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Modern Restaurant Management

MAY 5, 2023

In this article, we’ll look at how payments technology has evolved over the last few years and became an important ally for restaurants that want to level up their customer experience and their revenue while handling the busiest days of the year. One notable development is the prevalence of QR codes.

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Culinary Cues

JULY 22, 2021

There have been numerous articles from restaurateurs asking customers to “give us a break, be patient, we’re trying our best, it’s not our fault that the food isn’t quite right, that the service is painfully slow, that servers are not well trained, or we just seem to be disorganized.” Back to survival mode – let’s just get through it.

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Culinary Cues

APRIL 18, 2023

We (the restaurant industry as a whole) has never approached this adequately so the challenge has always been there, the pandemic gave people enough time to think and question why they should continue to step into the same unchanging situation. [] KEEP IT SIMPLE, DO IT EXCEPTIONALLY WELL: Stop with the endless menus.

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Culinary Cues

DECEMBER 5, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food Wax on, wax off, young grasshopper.

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Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. So, what might the cause be?

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Culinary Cues

JULY 14, 2023

Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.

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Culinary Cues

OCTOBER 24, 2022

It is a menu change that tests a chef’s ability to understand the seasonality of harvest, the connection that menu items have with the concept of the restaurant, executive cost-effective items, push the kitchen crew to enhance their skills, and excite the customer. Winter is, by far my favorite season to plan menus.

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Culinary Cues

FEBRUARY 20, 2024

PLAN BETTER – TRAIN HARDER – RESPECT THE FUNDAMENTALS AND ON OCCASION – SWING FOR THE FENCES Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food

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Culinary Cues

JUNE 4, 2023

Fiction, non-fiction, newspapers, cookbooks, respectable blogs, menus, etc. PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

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Modern Restaurant Management

JUNE 15, 2021

Menus were trimmed to a fraction of original size. In the near future, we’ll look at printed menus the way we look back at newspapers today. Making digital enhancements to menus and adding kiosks on site can help not only reduce costs but catalyze revenue advantages. Delivery and curbside pick-up reduced on-site staffing.

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Perfect Daily Grind

FEBRUARY 6, 2023

You may also like our article on what qahwa coffee is & how you can prepare it. Regional recipe variations Today, mazagran coffee is on the menus of coffee houses and bars in countries like Portugal, Spain, Austria, and France – with each country often having its own unique twist on the drink. Read on for more of his insight.

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Culinary Cues

MAY 12, 2022

This may be the perfect time to align menu planning, effective buying, solid training, and efficiency. Restaurants will need to do more with fewer people – this means workable menus, the right equipment, and systems that allow us to wow our guests, keep portions in check, and do so with a streamlined crew. CAFÉ Talks Podcast.

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7 Shifts

SEPTEMBER 28, 2020

Proactive restocking of tableware, menus, and other supplies makes servers' jobs easier and customers' dining experiences smoother. You can find examples of these throughout this article and in our server opening and closing checklist. Don't forget to assign opening and closing duties.

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Future Food

NOVEMBER 7, 2021

Modern Menus The humble menu has had a thorough overhaul in the past two years and as businesses are reopening, we are seeing the emphasis that has been placed on menu flexibility, pricing, structure, and menu size. Menus and food designed to travel. How would you rate this article overall? Satisfactory.

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Culinary Cues

AUGUST 4, 2022

When I read an article the other day about BMW charging a subscription fee for heated seats in their cars, I thought: “Where are we going with this?” I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. Is it ignorance or apathy?

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Front of House Coaching Uniforms Back of House 328

Social Hospitality

FEBRUARY 25, 2021

Mobile Menus. Your online menu is the crux of your restaurant’s digital marketing efforts. Everything you do should funnel customers towards your mobile menu to encourage takeout orders. One of the best ways to get an accurate Online Menu easily is have it tied to your standard dine-in menu.

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The Rail

MARCH 17, 2023

This article describes best practices you can use to ensure that your customers with diabetes have the stellar experience they deserve without jeopardizing their health. It’s imperative, for example, that your menus offer complete and comprehensible nutritional information , including calling out diabetes-friendly options.

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Seasonal Menu Customer Experience Reference Dine-in 111

Squirrel Systems

FEBRUARY 16, 2024

In this article, we delve into the anticipated restaurant and menu trends for 2024 and explore how technology, particularly advanced point-of-sale (POS) solutions, can enable restaurateurs to ride the wave of these trends successfully. This agility is crucial for staying relevant in a market where culinary innovation is critical.

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Culinary Cues

APRIL 30, 2023

Maybe a different cut of meat or cooking method will result in a dish that is equality gratifying in terms of flavor and plate presentation and at a price that demonstrates a commitment to value. [] PLAN MENUS FROM A VALUE PERSPECTIVE. Think about what inspires both the cook and the guest: technique, flavor, execution, and visual impact.

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